Chris' Garlic Scape Recipes

Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color. Dice fine, then scatter on salad or pizza, add to sautés briefly as a garnish, and so on.

Scapes for soup
Chop scapes 1/2-inch long, saute in butter for 2-3 minutes – until bright green, and add to simmering soup about 20 minutes before serving.

Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.

Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.

Garlic Scape Vichyssoise
8 garlic scapes, coarsely chopped
1 small onion, sliced
1 Tb butter
3 medium potatoes unpeeled and cubed
2 cups chicken or vegetable stock
½ Tb salt (omit if using canned stock)
1 cup milk
1 cup cream (divided)
Arugula and chives (chopped fine), and black or white pepper, for serving

Sauté scapes and onion in butter until limp, 5-8 minutes. Add potato, stock, and salt. Bring to a boil, then reduce heat to simmer rapidly, uncovered, 35 minutes, until potato is very tender. Fill blend half full (to avoid splattering), blend till very smooth – 3-4 minutes. Repeat until all blended. Strain into the saucepan through a wire-mesh strainer, add milk and half the cream, and bring slowly almost to a boil, stirring often and scraping the bottom to avoid scorching. Remove from heat and stir in remaining cream. Add salt. Cover and chill thoroughly. To serve, put some chopped arugula in the bottom of each bowl, ladle on the soup, add a dash of white vinegar, garnish with chives and pepper.